Rating: 3.4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

These smoky chicken drumsticks are so versatile and easy! I like to use applewood chips or other fruit woods, but maple is also a great choice. Use your favorite BBQ rub. Letting the drumsticks air dry in the refrigerator overnight, combined with a higher smoking temperature, helps prevent rubbery skin that is common when smoking chicken. Serve with your favorite BBQ sauce, if desired.

Recipe Summary test

prep:
10 mins
cook:
2 hrs
additional:
8 hrs
total:
10 hrs 10 mins
Servings:
12
Yield:
12 drumsticks
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Remove drumsticks from packaging and place on a rack over a drip tray or baking sheet. Air dry in the refrigerator, 8 hours to overnight.

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  • Preheat an electric smoker to 275 degrees F (135 degrees C). Add wood chips according to manufacturer's instructions.

  • Brush drumsticks lightly with vegetable oil. Place drumsticks in a resealable plastic bag and sprinkle with the rub. Toss to coat evenly.

  • Place drumsticks on the rack in the smoker. Smoke until chicken has reached an internal temperature of 165 degrees F (74 degrees C), about 2 hrs.

Cook's Notes:

My favorite rub is Brown Sugar BBQ Rub found on this site.

For extra-crispy skin, you can place drumsticks under a broiler, in an air fryer, or on a grill for 3 to 5 minutes.

Nutrition Facts

165 calories; protein 19.5g; carbohydrates 1.4g; fat 8.7g; cholesterol 61.9mg; sodium 1279.7mg. Full Nutrition
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Reviews (1)

5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 1 stars
01/01/2021
Misleading cooking time. Mine took maybe 50 minutes tops. The rub I used was spicy and heavy on the chili powder [not fault of recipe creator] Read More
Rating: 4 stars
09/09/2020
The rub I used was a bit hotter than expected. The drumsticks cooked quicker than suggested. Still easy to do and tasted pretty good. I can adjust those thing for the next time. Read More
Rating: 2 stars
10/11/2020
Followed the recipe exactly, using an electric smoker and a temp monitor (so my process was fairly precise). These were done in about 35 minutes, so I have no idea why the recipe says it should take 2 hours. I had hoped this technique would give me the crispy skin, but unfortunately it was still tough. However, the meat was smoky, moist and delicious. Read More
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Rating: 5 stars
01/01/2021
I am the recipe creator and just a note on cook time. Yes, the legs will very well be done before the 2 hour mark, however, the point of leaving them in longer is to get a good amount of smoke flavor on them. In addition, the use of chicken drumsticks ensures the meat won't dry out and can therefore accept a longer smoke time. If you prefer yours with a light smoke flavor, feel free to take them out when they reach 165F. Enjoy! Read More
Rating: 5 stars
06/10/2021
These were a hit with my guests. I smoked the full 2 hours to get more smoke flavor, as suggested by recipe creator. I then brushed a thin layer of bbq sauce and threw them on the grill to get a bit of char. Cheap to make for a crowd too. next time i will try the rub suggested in the recipe. Read More